One Pan Mediterranean Chicken and Rice (Quick and Easy)
This Mediterranean Chicken and rice are an easy one pan recipe, featuring flavorful Mediterranean flavors: juicy chicken legs are roasted along Greek style lemony garlic rice.
Servings 3
Ingredients
- 6 about 1 ½ pounds or 700 g chicken drumsticks or chicken thighs skin on, bone in
- 4-5 tbsp extra virgin olive oil
- Salt and pepper
- Juice from 2 lemons
- 1 cup long grain rice
- 1 garlic clove cut in 4 pieces
- 1 bay leaf
- 2 tsp oregano
- 2 ¼ cup chicken broth
- Garnish
- A few lemon slices optional
Instructions
- Preheat oven to 350 F (180 C)
- Coat the chicken legs with a bit of olive oil (about 1 tbsp) and season with salt and pepper. Heat a pan and brown the chicken for about 2 minutes on each side. Add the lemon juice from 1 lemon and sauté for 1 more minute until lemon juice has evaporated. Remove the chicken from the from pan and set aside.
- In a 3 qt baking dish (about 13 x 9 inch or 32 x 22 cm), place the uncooked rice, add the garlic, bay leaf, lemon slices, lemon juice, 2 tsp oregano, 3 tbsp extra virgin olive oil and 2 ¼ cups of chicken broth. Stir gently.
- Place the chicken legs on top. Cover with aluminum foil and bake for 20 minutes, remove foil, and continue baking for about 20-30 minutes more, until rice is done, and chicken is cooked through.
- Serve.
Notes
Storage and Reheating
- To store: Store chicken and rice in the refrigerator in a covered container for up to 3 days.
- To freeze: Freeze for up to 2 months
- For reheating: Thaw and reheat in the oven at 350 F (175 C), covered for about 30 minutes.